Instant Pot Swiss Steak

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I have to admit, I can’t take any credit for this recipe other than the photos. You may have noticed I’ve been absent for quite a while now. That’s because I had a baby(!!!) born December 27th and since then, I’ve barely had any time to cook.

I’m really glad that near the end of my pregnancy, I prepped and froze as much food as I could. For the last two months, I’ve been pulling that food out of my freezer, buying frozen Daiya pizzas, and getting help from my mom with dinner. That’s where this recipe comes in.

My mom had recently bought an Instant Pot. I think it had something to do with four years of me telling her over and over again how much she needs one. Who knows. Anyways, this is another family recipe making it’s appearance on my blog and she decided to try an Instant Pot version of it.

So aside from the fact that this is both a family recipe and converted for an Instant Pot, this blog post is pretty special because 1) I just passed four years of blogging and 2) This is my 100th blog post! For some reason when you go from double to triple digits on anything, it’s pretty significant. Or at least I perceive it that way.

I really expected to have way more recipes by this point in blogging but I see why it hasn’t happened. At roughly 8 hours of work per post with only the weekends to work with and requiring daylight to shoot photos of freshly prepared food, that leaves some pretty small windows of opportunity. That explains why my “recipe idea” list is so long – I rarely check anything off and I’m always adding to it. Even if they don’t all make it to the blog, I’d at least like to try most of them. Someday!

Let’s talk noodles! For this recipe, I served mine over a mixture of RP’s Pasta gluten free egg fettuccini and their spinach fettuccini. I’m obsessed with the spinach fettuccini. If you don’t need gluten free, regular egg noodles are fine. If you’re looking to make the recipe paleo, I love love love Cappello’s fettuccini noodles! Other paleo options include zoodles (zucchini that’s been spiralized or julienned into noodles), your favorite spiralized vegetable, or prepared spaghetti squash. As for low carb options, the zoodles are probably the best option. They’re also cheap and easy to prep so that’s a plus!

Instructions

Set your Instant Pot to sauté and add the olive oil. Do not cover with the lid yet.

Cut the round steak into individual portions for serving. Once the oil is hot, sear both sides of each steak.

Add onions, peppers, garlic, tomatoes, tomato sauce, and more salt and pepper (if desired) to the pot and stir.

Turn off sauté and place the lid on the Instant Pot with the valve set to “sealing”. Press the manual button and use the +/- buttons to set for 10 minutes. After 10 minutes, allow the pot to naturally release pressure for another 10 minutes.

While the steak cooks, use this time to prepare your noodles according to the package directions. If making zoodles, use this time to spiralize the zucchini and lightly sauté them in a skillet with a little oil.

Once the steak has cooked and you’ve allowed for a 10 minute natural pressure release, you can release any remaining pressure by flipping the valve to “venting”. Once all the pressure has been released, it is safe to remove the lid.

To serve, top each portion of noodles with a piece of steak and a helping of sauce.

Notes

This recipe can be served over your choice of noodles, zoodles (or your favorite veggie “noodle”), or spaghetti squash. If using spaghetti squash, be sure to prepare it ahead of time so it’s ready once the steak is done. I used a blend of RP’s Pasta gluten free egg fettuccini and their spinach fettuccini. If you need a paleo option, I recommend Cappello’s fettuccini noodles.

This recipe assumes the user is familiar with and knows how to use an Instant Pot. Always read and follow the manufacturers instructions before attempting to make a recipe in your Instant Pot.

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About Meagan

I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

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Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!